Roe

[2] Roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made.

People in KwaZulu-Natal consume fish roe in the form of slightly sour curry or battered and deep fried.

In southern Brazil, in particular in the litoral parts of the state of Santa Catarina (from Azorean colonization), mullet roesacks are consumed deep-fried or pan-seared by the locals.

[5] The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the (Northern and Middle[5]) Pacific coast.

Traditional methods involves harvesting the naturally occurring "spawn-on-kelp" (Haida: k'aaw[6] or eggs laid on purposefully submerged hemlock[5] branches.

In the province of New Brunswick, roe (caviare) of the Atlantic sturgeon is harvested from the Saint John river.

[citation needed] Whereas in coastal British Columbia, Fraser River white sturgeon are sustainably farmed to produce caviar.

In Peru, roe is served in many seafood restaurants sauteed, breaded and pan fried, and sometimes accompanied by a side of fresh onion salad.

Sea urchin roe is considered a delicacy and it is used (at customer request) to add strength to ceviche.

Shrimp roes are also eaten in certain places, especially around the downstream of Yangtze River, such as Wuhu, as toppings for noodle soup.

[citation needed] Among the populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy.

All along the Konkan coast and Northern Kerala, the roe of sardines, black mackerel and several other fish is considered a delicacy.

The roe can be eaten fried (after being coated with red chilli paste) and also as a thick curry (gashi).

In Goa and Malvan, roe is first steamed or poached, then coated with salt and chilli powder and then shallow fried or roasted on a tawa (flat pan).

A common method of quick preparation is to wrap the roe in wet banana leaves and cook it over charcoal embers.

Pepes telur ikan is a dish of steamed or fried spiced roe wrapped in banana leaf.

If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a custard-like dish called "Ashpal Kuku".

Myeongran jeot (명란젓) refers to the jeotgal (salted fermented seafood) made with pollock roe seasoned with chili pepper powders.

It is commonly consumed as banchan, small dish accompanied with cooked rice or ingredient for altang (알탕), a kind of jjigae (Korean stew).

All around the Mediterranean, bottarga is an esteemed specialty made of the cured roe pouch of flathead mullet, tuna, or swordfish; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).

Common whitefish and especially vendace from the fresh water lakes in Finland are renowned for the excellent delicate taste of the roe.

On the islands of Sardinia and Sicily, fresh sea urchin roe is widely consumed, both as is and as a pasta sauce.

In some areas it is also common to fry the roe from freshly caught fish, to be eaten on bread or with potatoes and flatbread.

The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar).

Fish roe is very popular in Romania as a starter (like salată de icre) or sometimes served for breakfast on toasted bread.

It is followed in prestige by salmon roe called krasnaya ikra (красная икра, "red caviar"), which is less expensive, but still considered a delicacy.

Both types of roe are usually served lightly salted on buttered wheat bread, or as an accompaniment for blini, or used as an ingredient in various haute cuisine and festive dishes.

More common roes, such as cod, Alaska pollock, and herring ones are everyday dishes, combining richness in protein with low price.

Cod and hake roe is commonly consumed throughout Spain in many different forms: sautéed, grilled, fried, marinated, pickled, boiled, with mayonnaise, or in salad.

[19] Smoked and salted cod roe paste known as smörgåskaviar is commonly served as sandwich topping in Sweden.